Rhubarb-Pistachio Bundt Cake With Rose Glaze - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/caren-rothman
Pretty layers of blushing rhubarb and a subtle rose glaze make this cake perfect for serving with a cup of tea—or on any special occasion.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 2 1/4 cups granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 5 large eggs, room temperature
- 2 teaspoons rose water
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup plain yogurt
- 3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped
- 8 ounces rhubarb (2-3 stalks), trimmed
Instructions
- Preheat oven to 350 °F. Butter and flour Bundt pan, tapping out excess flour.
- Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
- Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
- Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
- Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
- Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50 –60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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